Method 1: Cantonese cuisine on the processing of meat relative to other cuisines are more elaborate, single on the marinade, other cuisines pay attention to the batter, that is, meat before frying marinade, and the Cantonese cuisine will be in advance of the meat marinade, in the hotel or even each kind of meat will be marinated dozens of kilograms at a time, both to save the time and cost of having the meat tenderness is more uniform and complete. At home, if you are accustomed to eating a kind of meat, you can also marinate some more at a time, divided into small portions and frozen, the next time the fried vegetables directly out of the thawing is.
1, do beef slices of meat usually choose beef Lin or beef tenderloin parts. Regardless of which part to choose, we do at home after all, will not buy a lot at a time, you like a piece of the smallest beef Lin are to about 10 pounds, so we buy beef directly to the supermarket to buy processed on it.
2, go to the supermarket to buy beef Lin meat, remove its bottom meat tendon. Put the whole piece of meat in a flat-bottomed dish and put it in the freezer for 1 hour, so that we cut up the slices will be easier. Of course, if you think you have good knife skills, you can just cut it.
3, whether frozen or directly cut beef, cut the slices should be rinsed with water, rinse off the blood, so as to reduce the fishy flavor of beef. Rinsed beef should be placed in a hollowed out vessel to control water. About 30 minutes of water control.
4, the water control of the beef slices into a slightly larger dish, ready to marinate. Beef for salt, chicken powder, meat tenderizer, cornstarch and water. Beef and marinade ratio of 1:1:1.5:2 (a pound of beef into a penny salt, a penny chicken powder, a little five pennies tenderloin powder, two pennies of cornstarch.
5. Put all the marinade ingredients together with a little water and stir well, then pour into the beef. Gently stir with your hands clockwise, water to eat in and then add a little water, a little to remember that the water do not add too much at a time, to be added little by little, general marinade a beef I have to add 5 to 6 times the water.
6, when the feeling that the beef has eaten through the water and beef slices with the hand pinch up elasticity, beef slices on the basic marinade. But do not rush to stir-fry ha, there is one last important process.
7, beef slices marinated 40 minutes, if the beef in the water seepage, but also in the clockwise overflow of water into the meat. If the amount of water and marinade including the technique control is good, there is no water oozing out. Finally, we have to use salad oil to wrap the beef, a professional called "oil", that is, the appropriate amount of salad oil into the marinated beef, the amount of salad oil to each piece of beef are suitable for wrapping. Doing so, the oil molecules will penetrate the meat, when into the frying pan frying, meat in the oil will be due to heat expansion and thus break the ring of the meat of the crude fiber, fried beef will be more tender and smooth frying when the meat will not stick with each other.
8, well, think of beef supplemented with what ingredients, you can start cooking.
Method two: the most natural and most delicious practice, no matter what you fry meat, in the marinade flavor with some beer, so that the meat fibers to the wine "sucked full". Proportion is a pound of beef: a cup of eight full so much beer. This way the meat is not only not old, but also has a fresh flavor.
Of course, it's better to use a bit of thickening powder, but I recommend hanging some egg whites if you can.
After using these two tricks, before stir-frying the meat with oil or water and then fish out, and then stir-fry will be great.
To fry the meat taste good, cut the meat also has the trick: to vertical grain horizontal cut
Method 3: the simple way is to use a loose meat hammer or the back of the knife before making, the steak meat fibers patting and patting loose, you can also add some tenderizing powder. You can also soak it in tea water or light vinegar water.
Method 4: The most important thing to make beef is to make it tender when it is mature. So we should not only use some ingredients, but also take some means. First of all, I will start with the ingredients for corned beef: salt, pepper, tenderizing powder, egg white, sugar, oyster sauce, cornstarch, cardamom powder, talagan vanilla In addition, we take the measures to beat the water into the beef constantly. Specific methods are as follows: 1) Slice the beef, and then the beef slices on a knife chop (but do not chop); 2) the beef slices into a container, and then add oyster sauce, sugar, pepper, cardamom powder, hisragen vanilla, tenderizing powder will be wrenching evenly, and then add egg whites, cornstarch will be beef constantly beating, this time to add water, so that the beef to fully absorb the water, the water should be added in small increments, each time the amount added should not be too much, with the Beef to the time the water to absorb the water and then add water, until the beef to absorb the water in the addition of salt. Then add the right amount of water, stir well. Put into the refrigerator can be. Specific matters: 1) beef slices do not cut too far back; 2) seasonings should be added in turn, do not add salt first; 3) water should be added in stages and should be sufficiently larger; 4) the best now pickled now, pickled do not leave it for too long
Method 5: First, the beef is cut horizontally and then rinsed, drained water. Then the food powder, loose meat powder (Andover), cornstarch, monosodium glutamate (MSG), marsh sprinkles, soy sauce, a little mix, and then mix the beef. Refrigerate for about two hours. Take out the cooking, in the pot, the oil temperature should not be too high, cold not wide open. When the beef is eight mature take (depending on the dish). Can keep the beef fresh and tender.
Method 6: beef easy to rot and tender method:
(1) cooking beef, the first night in a large piece of raw beef smeared with mustard powder, the next day before cooking, wash, as usual, stewing, meat rotten tender;
(2) fried beef, beef sliced, with the back of the knife will be patted meat, and then add a small amount of water, so that the beef to drink enough water, and then add a beaten egg white, to give the beef to wear a piece of coat, and then put the seasoning code on the flavor, so that the beef is very tender.
Method 7: Beef nutrition and health value is high, but because of the beef fiber coarse old, eat often tough, want to eat tender smooth beef is not easy. How to make beef tender? Here, I talk about cooking and processing beef a little tips for reference!
1, the beef washed and cut, plus an egg, cooking oil, ginger and onion, soy sauce, salt, cooking wine, marinate for about fifteen minutes, and then add a little corn starch on the pan after frying, super tender, beef frying color can be eaten, if you are afraid of hard can also add baking soda.
2, first wash the beef slices, before doing, the beef slices in water, add patted hawthorn, tomatoes, papaya (choose one) soaked for half an hour, and then do it again, so that out of the beef will be very tender.
3, the method of cutting beef is also important, pay attention to the knife, to cut the strips with the grain and slice horizontally.
4, the ginger mashed juice, ginger residue to stay as seasoning, ginger juice mixed into the cut beef, every 500g beef plus 1 tablespoon of ginger juice, placed at room temperature for 1 hour can be cooked, you can make the meat tender and tasty, rich flavor.
5, if the first in the old beef coated with a layer of dry mustard, the next day and then rinsed with cold water, can be cooked, so that the old beef after the treatment of tender meat easy to cook.
6, when boiling beef, put a little rock sugar, can make the beef quickly crispy.
Method 8: do beef must not put cooking wine
Cooking wine will make the beef old
Then put a little vinegar, it will be tender
Selection of materials is very important, you need to be tender and free of tendons of the leg meat or ribs.
Method 9: 1 Beef must be cut across the grain, not cut straight wire
2 Beef must be cut thin, not too thick
3 Beef marinade is very important to put a little bit of sugar, cornstarch, salt, soy sauce marinade for half an hour, will be in the ingredients put in the best stir, so that the beef is full of flavor.
4 Half an hour later, put some raw oil, stirring. This will prevent the pan frying will not be knotted into fast, between the meat and meat will be easier to spread
5 fried beef before if there are other side dishes, it is best to fry the side dishes, side dishes fried into seven mature shovel up and spare.
6 fried beef oil must be hot oil, when the pot quickly spread the beef, so you can be evenly heated. When the beef brown, turn the beef on the other side, this time you can put the vegetables in the pot with the stew (this time you can put some seasoning, if you think the marinade above is not enough flavor, then). Attention to a point, fried beef when the time can not be too long, as long as the time to see no blood, a quick stir fry can be on the pot.